Preview: No-Bake Mini Cheesecake Tarts have a secret ingredient that will whisk you away to dessert nirvana. Easy to make ahead of time.
Are you planning a shower, reception, or graduation party? These No-Bake Mini CheesecakeTarts with Mascarpone cheese are a sweet idea perfect for any celebration–except maybe a kid’s birthday party. Give them the grocery store cupcakes while the adults munch on these wonderful mini-tarts.
Change the fruit to suit your tastes and/or color
Are you having or helping with a party? Looking for something easy to serve, easy to eat, and easy to make? Do you need a particular color or flavor?
Why these No-Bake Mini CheesecakeTarts
are the best dessert for celebrations
Easy to serve.
No slicing. You also won’t need to transfer a precariously balanced fancy dessert (like a layer cake) to another plate.
Individual servings like these mini-tarts are insurance against a dessert that gets mangled on a buffet.
Easy to eat.
These mini-desserts are easily one bite for most men and not more than two bites for us more delicate types. In casual settings, you may not even need forks.
Easy to make.
Make or buy the crusts ahead of time. The filling is uncooked so it requires only minutes.
The only detail to be completed at the last minute is adding the fruit to the top with a touch of glaze.
Easy to customize for a specific color theme.
Change the fruit to change the color scheme. Change the flavor of the filling from lemon to orange or lime if you like. Or make it plain vanilla.
The crust for these mini tarts:
Because I enjoy shortbread more than graham crackers (unless they’re homemade), I wanted to use my favorite shortbread crust recipe for the tart shells. However, store-bought shells are perfectly acceptable.
Whether homemade or store-bought, the mini-tart shells are pre-baked. Therefore, an uncooked filling seemed preferable to the traditional baked cheesecake filling with eggs.
The mascarpone cheese filling:
I used to work with a gal (Hi, Daphne) who put me on to mascarpone cheese, the secret ingredient in these tarts. It’s the fancy, more expensive, creamier, and Italian cousin of cream cheese. If you can’t find mascarpone at your grocery store, substitute cream cheese.
Did you know you can make your own mascarpone cheese? I just tried it myself last night. Wow! That stuff is dangerous!
Back to the tart filling…mascarpone cheese combined with melted white chocolate chips and sour cream create a little bit of heaven in your mouth. Fold in some frozen whipped topping (sorry, I know–not the healthiest ingredient, but you won’t be getting that much unless you eat the whole batch) to lighten the mixture.
A touch of vanilla bean paste adds sophistication. That’s it.
Spoon or pipe the slightly-chilled filling into your tart shells for a two-bite dessert just rich enough and sweet enough to enhance whatever fruit you choose to put on top.
Here’s the best news of all. You can prepare these little jewels at least 2-3 days ahead of time except for placing the fruit on top which should wait until you are almost ready to serve.
The best tip for this recipe I learned the hard way:
When you make the filling, it’s VERY IMPORTANT the mascarpone cheese be at room temperature. If it is still cold when you add the warm white chocolate, the chocolate will harden as soon as it hits the cold cheese, leaving you with a lumpy filling. 🙁
More recipes for mini tarts
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.